Chef’s Tip: When blended with a touch of water, soaked cashews transform into a healthier cream for desserts.

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1/3 cup raw cashews</li>
                                            <li>2 tbsp whiskey</li>
                                            <li>1 tbsp maple syrup, plus 2 tsp</li>
                                            <li>1 egg</li>
                                            <li>1/4 cup plain Greek yogurt</li>
                                            <li>1 tsp instant-espresso powder</li>
                                            <li>1/4 cup oat flour or whole-wheat pastry flour</li>
                                            <li>1 tbsp unsweetened (natural) cocoa powder</li>
                                            <li>1/4 tsp cinnamon</li>
                                            <li>1/4 tsp baking soda</li>
                                            <li> Pinch of salt</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Place cashews in a bowl, cover with water, and let soak at least 2 hours; drain.</li>
                                    <li>Blend cashews with ¼ cup water, whiskey, and 1 tbsp maple syrup until smooth.</li>
                                    <li>In a greased, large coffee mug, stir egg, yogurt, 2 tsp maple syrup, and espresso powder. Add flour, cocoa powder, cinnamon, baking soda, and salt and stir until everything is moist.</li>
                                    <li>Cover mug with a paper towel and microwave on high until puffed and set (between 90 seconds and 2 minutes).</li>
                                    <li>Top with some whiskey-cashew cream. Save extra cream for more cakes, or stir into oatmeal.</li>

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